Lardo di Colonnata PGI is characterized by purity, sweetness, fat balance, and extraordinary softness. Its snowy white color celebrates classic notes of traditional herbs and spices, using over 20 varieties of herbs, including locally grown rosemary. Fresh garlic and menthol accents delight the palate, while hints of dried and exotic fruits confirm the aging, ranging from 9 to 24 months. Thought for the Ho.Re.Ca and Gastronomy counters the whole piece maintains on top the salt, herbs, and spices and the skin on the bottom. The Vacuum packaging is offered in three formats kg 2,50 kg 1,00 kg 0,400. Best before date 180 days. After opening is to be kept refrigerated ≤ 15°C. Bespoke labelling is available. Ingredients: • Italian Pork backfat, natural sea salt, ground black pepper, garlic peeled and roughly chopped, fresh rosemary, mixture of spices and herbs.

Thought for free service in Supermarkets or Deli shops, the slice has no rind or salt. RTE food. Fixed or variable weight in sealed Tray (pet-evoh-pe) with MAP (100% N₂) Best before date 120 days. 10pc per carton. To be kept refrigerated ≤ 5°C. Bespoke labelling available.

The gently minced Lardo di Colonnata PGI, with its snowy white color, shares the characteristics of sliced lardo (intense aroma, full and savory flavor) but with a creamy texture that makes it especially indulgent and inviting. Thought for end consumers, restaurants, or sub shops or as appetizer in lounge bars. Lardo di Colonnata is first freed from salt and rind, then cold minced to preserve its quality. RTE food. Fixed weight 180g (PET jar + alu screw cap) or 900g (PP jar). Best before date 150 days. 6 pc 180g per carton. To be kept refrigerated ≤ 5°C. Bespoke labelling is available.

Another traditional Colonnata product: Alongside the backfat, bacon is meticulously crafted from Italian swine meat within 72 hours of slaughter. The salting process takes place in marble vats using only natural sea salt, herbs, and spices, lasting a mere 10 days. Following this, the bacon is washed with white wine and coated with fresh spices. A minimum aging period of 3 months ensues. This bacon exhibits a well-balanced distribution of fat and lean portions, with a rich peppery seasoning visibly coating its surface. The aroma bursts with the essence of spices, notably pepper, cinnamon, and cloves. On the palate, the pepper makes a bold return, delivering a soft and succulent texture, exceptional chewiness, and a delightful melt-in-the-mouth quality. Its extended aging not only makes it perfect for cooking but also renders it an excellent choice as cold cuts. **Ingredients:** • Pork bacon of Italian origin, natural sea salt, peeled and coarsely chopped garlic, fresh rosemary, a blend of spices, and aromatic herbs.

Another traditional Colonnata’s product is the wooden-stave-wrapped bacon, Alongside the backfat, bacon is meticulously crafted from Italian swine meat within 72 hours of slaughter. The bacon is trimmed, massaged with salt, and placed in special marble containers, locally known as "conche," previously rubbed with garlic. After 15 days of salting, the bacon is removed, washed with white wine, dried, folded, hand-sewn, and pressed between two wooden boards. Aging takes place in poorly ventilated rooms without any forced conditioning for a period of not less than 5 months. With the ivory-colored fatty part dominating over the lean, a captivating interplay of scents characterizes the olfactory profile of this wooden-stave-wrapped bacon: pepper, garlic, rosemary, hints of cinnamon, and nutmeg, reminiscent of pastry. In the mouth, there is an extraordinary balance between sweet and savory sensations, and a melt-in-the-mouth quality that carries the flavors into an exceptionally long finish. Ingredients: • Pork belly of Italian origin, natural sea salt, peeled and coarsely chopped garlic, fresh rosemary, a mixture of spices and aromatic herbs.

Processed similarly to "Vergazzata" (dry salting in marble basin with natural sea salt, herbs, and spices), but with a shorter salting time (7 days) and the appropriate fat consistency. It exhibits a well-balanced distribution of fat and lean sections, with a visible peppery seasoning on the surface. The intense blend of spices engages the nose, and the extended aging renders it suitable not only for cooking but also as a cold cut. In the mouth, it offers a melting fat with a long-lasting presence. Ingredients: • Pork jowl of Italian origin, natural sea salt, peeled and coarsely chopped garlic, fresh rosemary, a mixture of spices and aromatic herbs.